Leek Quiche With Thyme and Lavender

Name: Leek Quiche With Thyme and Lavender
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 1 (9 inch) unbaked pie shells; 1 1/4 cups emmenthaler cheese, grated or 1 1/4 cups swiss cheese, grated, divided; 2 tablespoons butter; 1 tablespoon canola oil; 12 ounces leeks, cut in 1/2 inch slices; 2 teaspoons dried thyme; 1/2 cup dry white wine; 2 large eggs, lightly beaten; 1 cup heavy cream; 1 tablespoon dried lavender flowers; 1/2 teaspoon salt; 1/2 teaspoon fresh ground pepper; 1/8 teaspoon nutmeg; 1/8 teaspoon ground cayenne pepper

Submitted by That is Dr House to

"From Herbal Quarterly way back when..."

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Ready In:: 1hr 5mins
Ingredients:: 14
Serves:: 6

ingredients

1 (9 inch) unbaked pie shells
1 ¹⁄₄ 1 1/4 cups emmenthaler cheese, grated or 1 1/4 cups swiss cheese, grated, divided
2 tablespoons butter
1 tablespoon canola oil
12 ounces leeks, cut in 1/2 inch slices
2 teaspoons dried thyme
¹⁄₂ cup dry white wine
2 large eggs, lightly beaten
1 cup heavy cream
1 tablespoon dried lavender flowers
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon fresh ground pepper
¹⁄₈ teaspoon nutmeg
¹⁄₈ teaspoon ground cayenne pepper

directions

Preheat oven to 350°F Line shell with parchament paper and add 1/2 pie weights or dried beans. Bake for 15 minutes then remove weights/beans and reduce heat to 325F and bake 8 minutes longer or until bottom is dry.
Sprinkle 1/4 cheese over bottom of crust and bake 5 minutes longer until cheese is melted.
Remove and cool.
Heat the butter and oil in a large skillet until foaming subsides. Add the leeks and saute for 5 minutes stirring until they are soft. Add the thyme and aaute for two more minutes. Stir in wine. Reduce heat to med and cook stirring for about 3 minutes until the liquid is gone. Set aside and cool to room temperature.
In large bowl combine the eggs,cream, lavender, cheese, salt, pepper, nutmeg and cayenne.
Stir in cooled leek mixture. Pour filling into the crust and bake for 35 minutes or until top has just set.
Serve warm or at room temperature.

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RECIPE SUBMITTED BY

That is Dr House to

I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review. Don't ask me a question. I won't answer. I'm not here anymore. I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck. Now the ones at chef.philocrates.tripod.com [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine. No the door didn't hit me on the ### but the skid marks in the parking lot are mine.

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